Puffing away…

by Sunita on June 20, 2008

I usually try to make my own low fat versions of pastry, when we crave for some pies or tarts. But, when it comes to puff pastry, I have a love – hate relationship with it. I love it’s taste but hate all the butter that goes into it’s making. Why does something that tastes so good have to be so fatty? {a very big moan } So, every time, I reach for that block of puff pastry, I have to really pull myself off. But, sometimes, the temptations are too hard to resist and I admit to being guilty of giving in.

So, as I said, in a weak moment, I did bring home the block of puff pastry and made a savoury tart.

Of course, I made sure to load it with lots of vegetables and mushrooms. I also added some sweet piquante peppers, which we have grown to love quite recently.They have a hot, spicy yet sweet taste.

Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. Peppadew International markets it under the trademarked name Peppadew as a fruit. The fruit is processed for removal of the seeds and reduction of the heat of the pepper to more pleasant levels. It is then pickled and bottled.

The type of piquanté peppers was discovered and isolated in the 1990s. The name is derived from “Pepper” and “dew”.

Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between Peppadew and cherry tomatoes.

Now, coming to the recipe for the puff pastry tart, it is a very simple one and does not take much time to assemble. The use of the above mentioned peppers in the following tart, is purely optional…will taste great, even without it…but, I must say, it’s addition, sure adds a nice kick. Likewise, I have used an assortment of vegetables…use as many, fewer or more

Add the mushrooms,carrots and garlic and fry till the mushrooms soften a little bit…do not let it wilt.

Add the sweetcorn, yellow pepper, oregano, cumin, crushed red chillies and cook for a few seconds. Remove from heat and cool .

Transfer the rolled out puff pastry to a lined baking tray.

Spread the tomato puree mixture on it, leaving a border of about 2-2.5 cm all around.

Arrange the cooked topping on top of the spread tomato puree mixture. Arrange the plum tomatoes and sweet piquante peppers on top. Sprinkle a little salt and the cheese.Top with a sprinkling of freshly ground pepper.

Brush the border with the beaten egg or milk.

Place the tray in the centre of the pre heated oven and bake for approximately 20 minutes or till the cheese ,melts and the pastry edges are risen and golden.

A few notes -

Always take the puff pastry out of the fridge at least 20 minutes before rolling. On the other hand, if the pastry is too loose and sticky, chill for a few minutes.

Use a floured rolling pin and dust a little flour on the pastry, if it gets sticky.

For easier transfering of the puff pastry, roll out the block on a piece of parchment (slightly bigger than the desired size of rolled out pastry), so that it can be transfered directly to the tray .

Try to keep the topping dry…too much liquid makes for a soggy crust.

I still think that I should have baked for a little longer than the 20 minutes(till those pale bits on the border was more golden).

We simply adored the tart…and yes, the indulgence was worth it. Slices of the tart along with a fresh salad on the side is what we had for dinner, quite a few moons ago (ummm, make that more than a month ago).

Yeah i know what u mean, i too love puff pastry but then always a bit reluctant to use them, but still i use them when the recipe ask for it.The vegie tart looks so delicious.Didn know about the Peppadew, will check ou next time when i am in the supermarket.

I used to feel the same way about puff (and other pastries), but now I’ve taken the Julia Child stance on it: everything is better with butter! lol, I’m sure I’ll change my tune the next I get my cholesterol checked, but until then…

My cholesterol aside though, this is a beautiful tart. I really like that you did something savory, but I also am really taken with how it looks (and those peppers!).

I love the piquante peppers Sunita! The spicy sweet note in them is soo good. I add it to my cous cous salad and pasta’s and sandwichs, or may be I just keep looking for excuses to eat them Love the tart too, and you should have an email from me ?

this looks really colourfull. i use puff passtry sheets to make veg patties, the one u getin indian bakery shops. i knw its difficult to resist them, specially knowing the ease with which u can create somthing delish….

whenever i see u have a new post, i know i am going to pine for an oven even more than i do now and i was right! this looks so delish. i see puff pastry sheets all the time when i go shopping but refrain since i will be getting an oven only in august

Thank you for dropping by and leaving your constructive feedback. I appreciate and value each and every one of them and will try to answer your queries to the best of my ability.

However, at times, the virtual life may take a backseat, and I may be unable to reply to your comments as quickly as I would like to. On such occasions, please bear with me, and I will try to respond as soon as possible.